Freezer Cucumber Pickles - cooking recipe

Ingredients

2 qt. unpeeled cucumbers, sliced paper thin, slightly packed
2 medium onions, sliced thin
2 Tbsp. canning salt
1 c. white vinegar
3 c. sugar
2 tsp. mustard seed
1 tsp. turmeric

Preparation

Layer cucumbers, onions and salt in a baking dish. Refrigerate 2 hours, stirring occasionally.
Drain.
At the same time, in a small saucepan bring vinegar, sugar and spices to a boil.
Cool to room temperature.
Pour over drained vegetables. Stir well and pack into freezer jars leaving 1/4-inch head space. Store in freezer.
Thaw in refrigerator and serve chilled.
Yields 3 pints.